Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats
1 small cauliflower, cut into florets
1 Romanesco cauliflower, cut into florets
1 small red onion, very finely chopped
small handful capers, rinsed
handful flat-leaf parsley, chopped
For the dressing
6 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
Method
Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.